Prep: 10 min | Cook time: 15min | Serves Two
Sometimes the best camp dinners are the simplest ones! In episode 5 of Bloke Cooks Food, Harry takes us back to where Fire to Fork started - steak, fire, salt, and a basic chimichurri sauce. Throw in some chips and you've got yourself a well-balanced, mouth-watering meal. Dig in!
Ingredients
- 1/4 of a cup of flat-leaf parsley, finely diced
- 2 cloves of garlic, diced or crushed
- 1 chilli, finely chopped (optional)
- 1/4 of a cup of extra virgin olive oil
- 1 tablespoon of red wine vinegar
- 2 steaks of your choice
- 1/2 a teaspoon of rock salt
- 1/4 of a teaspoon of ground black pepper
Gear
- Grill plate
- Meat thermometer
Method
- Dice the parsley, garlic, and chilli and combine them in a bowl with the oil and vinegar to form the chimichurri. Set it aside for now.
- Pat the steak dry and grind a liberal amount of salt and pepper over each side of it. If it's a thick piece of steak, reverse sear it by slowly cooking it offset from the fire until the internal temperature is about 10°C from its ideal doneness.
- At that point, place it on a grill with a lot of heat under it. Make sure it's not too smoky; you want a nice hot bed of coals underneath it. Grill until it has a nice crust and is the correct doneness for your liking.
- Cut the steak into thin slices and spoon the chimichurri over it.
Harry recommends bone-in rib-eye for the best results!
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Fire to Fork Book
If you liked this recipe, there's plenty more where that came from! Get your hands on the Fire to Fork: Adventure Cooking book for over 200+ pages of recipes, guides, photos and the culmination of years of work by Harry Fisher